Killing Traditional Street Food in Vietnam!!

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worry your information is fully protected you could save 1300 or more per year on life insurance by using policy genius to compare policies just head to policygenius.com b-e-f-r-s to get started now onto the show we need to fill this up like a big t-glass are you sure you're supposed to drink from the bone in the world of street food there are copycats yeah there's so many people copying her and there are inventors were you sober when you came up with the idea street food scientists pushing ingredients and recipes to their absolute limit this is actually beyond my expectations creating flavor explosions with combinations you'd never expect is there a pig in our dessert yes today we're in da nang vietnam here they're offering central vietnamese food very different from anywhere else in this country or the world that is awesome but it's so weird so good so we are flaum and i are exploring these cook's most creative offerings you look like you don't like it i'm still feeling it processing yeah it's a new food i told you guys and it all starts now sorry i got too excited and i almost inhaled my mask sir put it dowish i can't still your shaking hands boom shake my hand this is mr bin traditional beef noodle shop owner but today we're here for something far from traditional what is the food i know that you have a load of bones here is this from a pig or a cow or maybe just a gigantic chicken chicken bone marrow the soft fatty sticky internal part of the bone is enjoyed throughout the world we had brother sisters so we used to fight among each other who gets the bone marrow once pork or beef bones are boiled for two to three hours or more the center becomes soft and creamy oh my flower is good but mr bint has taken this mushy marrow one step further you're gonna put the bean inside are these the beans sorry i'll put that one over here the bones are filled with steamed beans porked shut with foil then dropped back in the broth for three more hours of simmering what is in this product salt sugar and lemongrass as well yeah okay lemongrass sorry the mess but we gotta be safe a bone a bread and a broth just like that breakfast is ready let's strap up so there's a bone here and then inside there's tin foil what's the move use the spoon to get a tin spoil okay boom use the other end of the chopstick to take it out oh it smells like refried beans it's an interesting blend i love bone marrow but too much bone marrow is just like eating a stick of butter but here the beans have kind of evened out this very rich bone marrow so it creates a new flavor a new blend it's balanced oh can you do you like it you don't look like you don't like it i'm still feeling it processing yeah it's a new food i told you guys i'm gonna take a little bit of this bean on the side and put it on there just to make sure i've got some bean and bone marrow and then i'm going to give it a little bit of a dip yep do you know what i just said actually you like something with that right no i'm talking about dipping food my friend that's really good this brock is so savory sweet it's oily so it's a little bit heavy too which is nice with the bread and then just a wonderful refreshing lemongrass fragrance coming off there heavenly the problem with marrow is it's really hard to retrieve at all i think if you are really hungry you don't have patience to actually do this here they've provided a delicious solution we literally have a teapot right here it's full of the same type of broth i'm going to pour that into my bone oh oh hello i think we need to use a chopstick to stir it one more time oh good idea oh look it loses oh yeah are you sure you're supposed to drink from the bone i think so all right much better oh that's good yeah if british people did this instead of you know tea i'd be down for that oh it's afternoon we have to have a quick bone time sounds nice actually it doesn't street food is always transforming always changing but our next location has an insane combination that has withstood the test of time one two three there we go well cincho we are standing in one of the most famous sweet soup shops in danae this is the ordering window right yes i slept and that's the kitchen yeah this is the kitchen how did you get back there you asked me to come to i know i didn't know what they have endless combinations dozens of ingredients that folks mix and match to make their own perfect version of dessert how many items do you have on your menu here 32 items fruit jelly sweetened beans sweet soup is all about the sweet but vietnam has one strange exception okay hold on i know halo means pig is there a pig in our dessert yes tell me more about this pig dessert the main ingredient is roasted pork covered by having a flower and they boil it with some syrup in there and then we got the dessert you're not the only one who mixes meat with dessert in the u.s you could probably find bacon topped donuts or a bacon milkshake even when i went to iran inside of a pudding dessert they used mutton mutton mutton what's that mutton this dessert preparation starts with roasted pork belly what is so special about the pork how it mixes with dessert or sugar cubed and sauteed with confidential seasoning compared to other types of meat pork it just not really fishy it's not has a very strong flavor next tapioca flour and water get beat down to a perfect consistency now it's time to marry this odd couple i feel like i'm in a confectionary or a dessert shop instead of frosting or some kind of a sweet filling for this dessert they're using this if any kind of meat can mix well with something sweet it's pork i think it's gonna work drop these balls into a boiling sugary syrup containing pandan leaves boil them until the ball skin becomes translucent add some coconut milk and ginger serve it with peanuts on top some good looking balls huh yes i can't wait to put all these balls in my face have you had this before i tried it before you'll be able to compare this to what you've had before okay i want to try first of this syrup it looks like a four-year-old just sneezed you make it not appetizing at all let's try it out okay good i love it i'm not even the biggest ginger fan i like ginger but not like as the main ingredient for a dessert but it's just like purely sweet not too sweet yeah they just nailed it they covered them all time for balls so they give us a little spook because they know someone like me i'd be trying to fit way too many balls in my mouth at one time let's go for it yeah what that is awesome but it's so weird so good it's so weird so weird because at first the tapioca kind of creates this thick shell around it you keep chewing it's a nice texture then suddenly you break through oh no there's pork meat that's exactly how i felt when i first tried it but then i tried it and said oh it's a good combination it's a great color it is you have the one with the pork skin with the brown color here it's really crunchy cheers oh yeah yeah it's crispy not a good one i found it to be surprising but i never doubted her i know this is a dish that's been around for a while and i know in vietnam if they say they do something and they do it well just put your faith in them never doubt cooking or food in vietnam from simple sweets to a tornado of flavor our next street food scientist created a street food recipe all her own the only challenge here is eating just one what is going on here obviously you can see that she is wrecking the eggs why'd you have to say obviously was it a dumb question quail eggs lots of quail eggs have to be cracked hundreds or maybe even thousands in a day this is the foundation of her recipe has anybody tried to copy this from you at other restaurants yeah there's so many people copying her this dish has a slew of ingredients that work together like a symphony after the eggs they get a hit of butter and then her own secret the different sauce and the potato this is a dipping sauce it's hard to smell i'm gonna hold my breath and only breathe in okay a dash of homemade pate then her top secret unreproducible sauce then to the charcoal they go the average person is ordering how many of these to eat so on average about four to five bones like this there was one exception the guy from hanoi he ate 14 of these did you have to pay for his hospital bill or when the eggs are bubbling the flavored train arrives scallions sliced sausage fried shallots minced beef jerky a cheese cube and pork floss serve it while it's still bubbling [Music] well to be honest is actually beyond my expectations i thought like we would share the same trait like i do i have and you do have somebody once came here from hanoi and ate 14 of these you only have uh i'm gonna go around the edges a bit kind of loosen it up and cheers any corona virus that was in my mouth is now dead there's a lot going on it depends on where you bite i'm gonna get this green onion bite next it's almost like an omelet with just a ton of green onions every bite is a little bit different you don't get bored while eating it i can see how maybe not 14 but i could see how you could eat 13 of these crispy onion and part of the egg has become crispy too it's just like a fried egg where the real thin parts of the white get nice and crackly and crispy can i be honest one more time yeah please before coming here i was not really excited about egg but after drying this i i already changed my mind i appreciate you being vulnerable right now and opening your heart and your stomach to our audience a lot of people wouldn't be that brave can i take it as a calmly man you can if you want to vietnamese cuisine is nothing without its creative rice innovation you don't just eat white rice but there's rice cake in their rice paper rice paper rice flour is mixed with water made into thin sheets and dried in the sun it's clean it's crispy and it's just waiting to be filled with other fun ingredients it weighs almost nothing but it can turn into anything mix it roll it wrap it fry it or you can use my favorite method grilling so i've had bunching many many many times set rice paper over charcoal topped with cheese egg sausage pork floss and more the result a crispy light flavor-packed snack [Music] oh i love that you can find this dish all over vietnam but this woman has taken it to a whole different level at first she agreed like normal way and she thought it's not nice so she decided to dip it in the water make it wet and then grill it and let family member try it they said it's good and then she started her business there's no one more honest than children right today we're trying two of her best sellers starting with the liver roll hold on this gets good they fuse a softened sesame rice sheet and a softened plain rice sheet together add liver pate fried shallots and chopped scallions roll it up and grill it over charcoal for two minutes serve with tamarind sauce huh considering what their kitchen looked like their dining area is gorgeous yes this is one that required two different types of rice paper we have also on the side some tamarind sauce it looks like spicy tamarind sauce but i'm gonna try just this straight up alone let's go for it the rice paper is great it's interesting because it is much more chewy so i've had bunching gnome and it's you know crispy here they've taken the rice paper and this is the one they've dipped in water so it's just super chewy on one side crunchy on the other side the pate is pretty heavy beefy you see bee patty i thought you should know that i thought pork ah why are you even here we're supposed to dip it in the tamarind yes i can't wait for this part sweet sticky tamarind sauce way better with a sauce the pate was a bit bold just really heavy strong flavor and then now it's got like this sweet spicy kick to it this is great it's complete now i intend it to deep in the sauce but you suggested to eat it alone without the sauce so i just follow you i feel like you're blaming me for something our second grilled rice paper creation coconut sesame rice paper with a splash of tamarind sauce and chili sauce top them with a handful of fried shallots and dried shrimp then crack two quail eggs on each slice and finish it with fresh scallions this cracker is a little different what's going on with this cracker it's way different from the grilled rice paper that we tried before this is the coconut sesame rice paper yay love that salad it's funny because this is very similar ingredients to our last location like quail eggs green onion fried onions instead of the beef jerky they put dried shrimps so very similar ingredients probably similar flavor too and you can see the egg it's just like not welding one it's just like the one sunny side of it you like something if it is so hot it's good oh dude i love that y'all the yolk is all on here yeah it's dripping this is awesome it's like a crispy eggs benedict so i've had a similar dish where they put the egg in there but they really like mixed it up and then by the time you eat it you can't really distinguish like that there was egg on there ever but here with the egg yolks that is so delicious no joke it's really good one of my favorite things about vietnam is just the insane creativity people have here it is a country of entrepreneurs a country of people who just know how to get done sorry a country people who just know how to get stuff done these are kind of similar to other things i've had but it's like the next step of evolution everyone we met today did an awesome job at foods i hadn't seen ever before even though i've lived here for a long time now i'm blown away as a vietnamese i feel really honored hearing something like that from like a next spotlight i'm not really an expert i just have text on my computer i can just put female experts still don't know anything though being an influencer doesn't require millions of fans all you need is this t-shirt entertain and inspire at your own pace don't be an influencer be a micro-influencer get your shirt now but if you want to mod them if you want to make them more if you want to make the most sorry if you want to take the so just quit okay no do some people like mix it all around they might no no no it doesn't i don't want to make you feel foolish but no one's ever done that yes have we spent 100 yet oh wait that's the other show i have one concern little concern at the beginning you say the serving area and the kitchen just right there i know that is joke and i just follow the joke or i need to be really serious is like serving area how about we just put so i can feel sorry how about we just put this into the bloopers and now everybody knows everything that's your decision all right yeah we're actually at a hotel we got kicked out guys that is the end of the video thank you so much for watching i'll see you next time a piece you didn't do a piece of me but last time you asked me to do that this time you did not oh please say a piece with me okay so please okay guys that is it for this one thank you so much for watching we will see you next time good we gotta check out of this restaurant soon

Channel: Best Ever Food Review Show

Views: 652,837

Rating: 4.9407363 out of 5

Keywords: best ever food review show, befrs, befrs team, sonny side, vietnam, traveling in vietnam, where to eat in asia, asian country, asian food, food challenge, danang city, cheapest street food in vietnam, street food, market food, creative food, food creation, STREET FOOD SCIENTIST, smart, genius chef, BRAISED BEEF MARROW & BEANS, CRISPY PORK BELLY BALL DESSERT, GRILLED QUAIL EGGS IN TINY BOWLS, LIVER PATE ROLLS, CRUNCHY-GRILLED RICE PAPER WITH RUNNY QUAIL YOLKS

Id: 78LZ0oBgpPE

Length: 15min 43sec (943 seconds)

Published: Sun Jul 25 2021